Quick And Creamy Fettuccine Al Burro

This quick and creamy fettuccine al burro recipe which is also known as classic Roman style fettuccine Alfredo, is perfect for a delicious and quick weeknight dinner. With just a few simple ingredients, you can have a restaurant-quality meal at home and a meal everyone will love.

This fettuccine al burro is one of my go-to quick pasta recipes that I make for my family. This recipe is a classic Roman recipe and one of the most classic Roman ways to prepare pasta.

It is simple Italian cooking at its best and so easy to make!

What is Fettuccine Al Burro?

Fettuccine al burro simply means fettuccine with butter (burro) but in Rome, it refers to fettuccine with butter and cheese. Romans have been making pasta with butter and cheese for centuries.

This dish is similar to what many people know as fettuccine Alfredo but without the cream. This dish has only butter and cheese and it gets its creaminess from mixing the starchy pasta water in with the butter and cheese.

So, Al Burro Sauce Is The Same As Alfredo Sauce?

Well, yes and no. The original Alfredo sauce is named after Alfredo Di Lelio who is from Rome. He is said to have created this dish for his wife who was pregnant. American Hollywood movie actor, Douglas Fairbanks eventually made his way to Rome for his honeymoon, and after trying it and loving it, the dish became widely popularized and restaurants in the U.S. began making the dish.

That popularized version included heavy cream which is what most people think of when they think of fettuccine Alfredo (named after Alfredo Di Lelio). Alfredo's version did not include cream. His version was in fact the Roman way of making pasta which is the al burro style of just butter and cheese.

Ingredients

Here are the simple ingredients you will need (with the full recipe list below):

• Fresh fettuccine noodles: These are refrigerated fettuccine egg noodles that you can find in the refrigerator section of your grocery store.
• Parmigiano Reggiano: Try to find the real deal here. The flavor makes this dish what it is.
• Unsalted butter: I like working with unsalted butter and adding salt to taste later.
• Optional, a lemon: I do like serving a wedge of lemon with this dish to add brightness to the sauce. I leave it up to others if they want to squeeze some over their pasta.

How to Make Fettuccine Al Burro

When cooking the fettuccine, I like to cook the pasta just a little under al dente. So if the manufacturer's instructions say 2 minutes, I cook it for 1 ½ minutes. This is so I can keep the fettuccine nice and firm when I am tossing it in the butter sauce. You can add more pasta water as needed if the fettuccine absorbs too much of the sauce because of this.

Variations

I think this recipe is amazing as is but you could switch things up! Here are some of my favorite ideas:

• Add some Italian mushrooms or other veggies: You can cook these up on the side and toss them in before serving.
• Make it more budget-friendly and use Grana Padano. Grana Padano is a great choice if you don't want to spend the money on Parmigiano Reggiano. In fact, I would recommend this over imitation Parmesan.
• Make it garlicky. Add a little minced garlic to the butter when it is melting for a really delicious garlic al burro sauce.

Storing

This fettuccine al burro stores really well! You can store it for up to 3 days in the fridge in a covered container. I like to reheat it in the microwave for about 30 seconds to one minute or just until it is heated through.

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